Ingredients
Equipment
Method
- Heat olive oil in Dutch oven over medium-high heat. Add chorizo and brown 5–7 minutes, breaking it into pieces with a wooden spoon.
- Add onion and cook 4 minutes until softened. Add garlic, cumin, and chili powder. Cook 1 minute until fragrant.
- Add bell peppers, zucchini, diced tomatoes, chicken broth, and minced chipotle pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer 20 minutes until vegetables are tender and stew has thickened slightly. Season with salt and pepper.
- Ladle into bowls and serve topped with fresh sliced avocado, cilantro, and a dollop of sour cream.
Nutrition
Notes
Net Carbs: 4g per serving (6g carbohydrates − 2g fiber).
Substitutions: If chorizo is unavailable, use 1 lb ground beef seasoned with 2 teaspoons taco seasoning. Add diced radishes in the last 5 minutes of cooking for a potato-like texture without the carbs.
Storage: Refrigerate in an airtight container for up to 4 days. Store avocado separately and add fresh when serving.
Reheating: Warm on the stovetop over medium heat. Top with fresh avocado and sour cream after reheating, not before.
